Tinapa and taho, drink them up
Student-bartender’s winning cocktails at Whisky Live Manila toast to Pinoy favorites
Aspiring bartender Mark John Jaybriel DJ Buenviaje encapsulated dashes of Filipino tradition and culture in two original tinapa and taho cocktails.
The unique creations were specially conceptualized and concocted for the latest installment of the prestigious Whisky Live Manila, a competition participated in by 12 contenders from different colleges and universities in the Philippines. The 23-year-old talent emerged as the champion.
Named Mabuhay and Salamat, his whiskey-based concoctions instill his desire to introduce the heartwarming nature of Filipinos.
Mabuhay was inspired by Bulakan locals’ favorite smoked fish delicacy, tinapa, often enjoyed with a side of ensalada (salad). The preparation in itself reminded him of the humble yet hearty meals shared with his family in the province.
“When foreigners think of smoky food they would think of Texas BBQ or other smoked beef or pork,” says Buenviaje. “Here in the Philippines, we have tinapa.”
Mabuhay is a blend of tinapa consommé complemented by the ground walnut and caramel notes of Chivas Regal 12, plus the sweetness of pineapple cordial. It is garnished with dehydrated tinapa and edible newspaper, a nod to the traditional way the fish is wrapped in the wet market.
For this drink, Buenviaje ensured he only captured the savory and smokey flavors of tinapa sans the smell of the fish.
“The complexity of the flavors lingers in your mouth,” he notes. “It gives you that smooth finish.”
Salamat, on the other hand, is a mouthwatering brew reminiscent of the signature and all-time favorite comfort snack.
“Taho is very well known in the Philippines,” he explains. “It embodies the essence of a Filipino hometown where you can hear Manong Magtataho every morning.”
Salamat features a rich combination of the decadent Pandan arnibal (caramelized sugar) and spice notes of Chivas. It is complete with Angostura cocoa bitters and topped with cinnamon-infused soy taho and a spoonful of salted sago (tapioca pearls).
“The taste of Chivas Regal 12 gives me the caramel smooth flavor and it always reminds me of our very own taho,” he says.
The young visionary represented De La Salle-college of Saint Benilde (DLS-CSB), where he is currently pursuing International Hospitality Management (IHM). Also known as Vatel Manila, it is the first international double bachelor degree under the new transnational guidelines of the Commission on Higher Education (CHED).
The Whisky Live Manila recognition was the latest addition to his growing accolades. The list includes championship titles from the 2023 Bacardi University Mix, the 2023 MAFBEX Cocktail Competition, and the 2023 Engkanto Brewery Cocktail Competition.
Buenviaje, who first started bartending at the age of 17 through Youtube tutorials, shares that his previous losses only served as his motivation to do better in his craft.
He wishes to extend his gratitude to those who were instrumental in his bartending journey: Benilde Bar Management professors and bar experts Kent Yap, Gio Racelis, and Karl Rivera, Benilde educator Aldrin Regim, John Orozco of Shangri La Cebu Mactan, Whisky Live mentors Panjee Singleton of Banter and Jive and Ichi Itoh of Raion Mnl, and the people behind The Spirits Library, his first home in the industry.
Currently, Buenviaje is further honing his talent under Bizarre Bar co-founder and beverage director Ian Libang. He also remains focused on his academics and bartending stints as he prepares for his ultimate goal: To open his very own classic café and bespoke bar in his hometown in Bulakan, Bulacan.
‘Taho is very well known in the Philippines. It embodies the essence of a Filipino hometown where you can hear Manong Magtataho every morning.’